Anise or Fennel uses

This has become one of our favorites .... I don't know why we didn't start eating it until just a few years ago!

We use it in a lot of the same ways mentioned above. One of our other favorites is in a simple soup:

Slice the fennel - about 1/4 to 1/2 inch - and, of course quarter them. Saute in a bit of oil in a large pot with a chopped onion (and garlic if you like); when it starts to soften - about 3 minutes; stir in a couple of coarsely grated carrots - probably about 2 cups if you're using 2 fenne/anise bulbs. Season - salt pepper and whatever you like. Add about 2 cups broth (vegetable or chicken) and cook (simmer) about 15 minutes until veggies are tender-crisp. Taste; adjust seasonings; stir in about 1/2 to 2/3 cup milk (skim, 1%, evap'd canned - whatever). Heat just till warm. Top each serving with some of the featherly fronds -- atop a dollop of sour cream if desired.

You can add (at the end) if you like - things like oysers, clams, chicken (cooked), shrimp, etc. We usually just have it as a vegetable type soup and I often freeze extras (without the milk) - to use for lunch at a later date.

We've also had the salad mentioned above - with onions and oranges ... but I don't have the recipe .... my sister-in-law fixes it and it is delicious. But she lives in another state so dont have the recipe.

We sometimes slice it and add it to the veggie tray when having dip and veggies.

Also I have put it with onions (and sometimes carrots) under both roast lamb and pork .... I put the veggies in the roaster first - toss with a teeny bit of oil and the seasonings .... and then top with the seaoned roast. Comes out yummy. You can then puree and use in your gravy - or use as falling apart veggies.